General

A recipe for pork chops with butter that guarantees moist, flavorful meat

A recipe for pork chops with butter that guarantees moist, flavorful meat

Pork chops with butter sauce

Active time:15 minutes

Total time:20 minutes

Servings:2 to 4

Active time:15 minutes

Total time:20 minutes

Servings:2 to 4

While pork chops can be quick and flavorful, they can also dry out easily. More time-consuming double cooking methods or brining can lead to succulent results, but there’s an easier shortcut to moist, delicious pork chops: butter.

The leanness of pork chops makes this cut a quick-cooking weeknight warrior, but it also means they can get dry and chewy quickly. Basting the chops with fat will help counteract this. Add flavors as you baste for more flavor – similar to how you might cook a steak – and then you have the added bonus of browned butter and crunchy garlic or herbs to serve with the meat.

5 tips to quickly cook juicy pork chops

The other key is not to overcook the chops. Contrary to what you may have learned years ago, it is perfectly safe to eat pork that is not well done. An instant-read thermometer is great for determining the exact temperature, but you can also feel the meat with enough practice. (Reducing the heat once you get a nice sear on one side also reduces the risk of the meat overcooking — and burning the butter.)

Following the steps below will give you pork chop success, and once you’ve mastered the technique, you can make this recipe your own by swapping the seasonings.

Storage: Store leftovers in the refrigerator for up to 3 days.

REMARK: Allowing the chops to rest at room temperature before cooking will reduce the total cooking time by a few minutes and make the cooking slightly more even.

Do you want to save this recipe? Click the bookmark icon under the portion size at the top of this page then go to My Reading List in your washingtonpost.com user profile.

Scale this recipe and get a printer-friendly desktop version here.

  • Two (12-ounce) center-cut pork chops with bone, about 1 inch thick
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 tablespoon vegetable oil or another neutral oil
  • 2 tablespoons unsalted butter
  • Crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs and/or fresh sage sprigs

Remove the chops from the refrigerator and place on the counter for 30 minutes (optional; see NOTE). Pat the meat dry with a clean tea towel or kitchen paper and sprinkle with garlic powder, salt and pepper.

In a 10- or 12-inch stainless steel or cast iron skillet over medium heat, heat the oil until shimmering. And the pork chops and cook, pressing occasionally with tongs to make sure they have good contact with the skillet, until nicely browned, 3 to 4 minutes.

Reduce heat to medium and, using tongs, place chops on their side in pan, fat side down, to loosen some fat, about 1 minute. Place the chops on the uncooked side; add the butter, crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs and/or fresh sage sprigs and cook the chops at an angle periodically, basting the chops with the butter with a large spoon until the meat has an internal temperature of about 135 degrees, 4-8 minutes (see NOTE). Transfer the chops to a cutting board, serving platter, or individual plates; cover loosely with foil; and let it rest for 5 minutes. (During this time, the internal temperature of the meat should rise to 145 degrees, which is considered medium-rare.) Serve hot with the butter and aromatics from the skillet, if desired.

Per serving (1/2 pork chop), based on 4

Calories: 300; Total fat: 16 g; Saturated fat: 6 g; Cholesterol: 133mg; Sodium: 247mg; Carbohydrates: 1 g; Dietary fiber: 0 g; sugar: 0 g; Protein: 38g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Staff Writer Recipe Aaron Hutcherson.

Tested by Aaron Hutcherson; e-mail questions to [email protected].

Scale this recipe and get a printer-friendly desktop version here.

Browse our Recipe Finder for over 9,900 back-tested recipes.

Did you make this recipe? Take a picture and tag us on Instagram with #appetizing.